NO SOY Ginger-chili chicken stir fry : 無料・フリー素材/写真
NO SOY Ginger-chili chicken stir fry / eebAMDG
| ライセンス | クリエイティブ・コモンズ 表示 2.1 |
|---|---|
| 説明 | Having developed a soy sensitivity due to endometriosis, I thought I would never be able to enjoy Asian food again. However, my Malaysian mother-in-law's recipe for ginger-chili chicken stir-fry tastes just as amazing when soy sauce is swapped for coconut aminos. Plus, lots of healthy spices, herbs, and vegetables counter the inflammatory index of white rice and cornstarch. It's better than anything I've ever had from a restaurant or takeaway!Here's her recipe:Ingredients: Boneless chicken breasts Minced garlic Canola or vegetable oil Dry chili flakes or fresh bird's eye chili Powdered ginger Dry chicken stock Cornflour (cornstarch) Soy Sauce (coconut aminos) Stir-fry vegetables (celery, carrots, mange tout or snow peas, bok choi were used here) "Slice the chicken into pieces, the way you want it. I normally slice them thinly so they cook quickly. Put them in a bowl, add 2 or 3 drops of oil. Add some dry chicken stock, coconut aminos, and cornflour, just enough to coat the chicken. Mix them all to marinate for a few minutes. Then comes the cooking - heat some oil, put the chicken into pan (wok or skillet) but don't stir straight away, let it cook a minute or so. Add the chili, ginger, garlic. (This is because the chili etc will burn quickly if you cook in oil on their own) then stir to let it cook again for a minute or so and then keep stirring until cooked. This is because if you stir too soon all the cornflour will come off. It is just trial and error. Get better with practice. Then if you are doing some vegetables with it - pour the chicken into a clean bowl. Clean the pan (paper towels are very useful), heat some oil, not too much. Stir fry the veg for a minute or two depending on what they are - pour in the cooked chicken and then some sauce mixture if you like them more saucey. The sauce mixture is dry chicken stock, 2 tsp cornflour, coconut aminos, and water in a cup. Stir well in cup before pouring into the pan and stir straight away or they get lumpy. Remember celery and carrots need a little more cooking than snow peas, for instance.." Serve with freshly cooked white rice. |
| 撮影日 | 2025-02-03 16:10:52 |
| 撮影者 | eebAMDG |
| 撮影地 | |
| カメラ | Canon EOS M6 Mark II , Canon |
| 露出 | 0.004 sec (1/250) |
| 開放F値 | f/4.5 |
| 焦点距離 | 30 mm |